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Pumpkin Pecan Cake

October 11, 2017 By Sarah Hardy 19 Comments

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Pumpkin Pecan Cake - a lightly crumbed cake filled with the flavors of fall and topped with toasty pecans and a cinnamon cream cheese frosting. This recipe is low carb, gluten free, sugar free, and a Trim Healthy Mama S recipe.

Pumpkin Pecan Cake (Low Carb, Sugar Free, THM-S) #trimhealthymama #thm #pumpkin #pumpkincake #pecan #sugarfree #lowcarb #glutenfree #mymontanakitchen

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One more pumpkin recipe, please? Ok, maybe more than one. But now that we are already one-third of the way through October, I think it is perfectly acceptable to keep the pumpkin recipes coming!

It is no secret to my readers that I love pumpkin (and that my husband does NOT)! Actually, he admitted to me a couple of weeks ago that it is not pumpkin he hates, but rather all the spices that usually accompany it!

Be that as it may, I have still been enjoying my pumpkin treats. This cake looks a lot like my Pumpkin Bar recipe, but the texture is quite different.

Pumpkin Pecan Cake (Low Carb, Sugar Free, THM-S) #trimhealthymama #thm #pumpkin #pumpkincake #pecan #sugarfree #lowcarb #glutenfree #mymontanakitchen

My Pumpkin Bar recipe is quite dense, but this cake is lighter and has a more delicate crumb.

I thought it was the perfect cakey texture, and it is absolute perfection with this Pumpkin Ice Cream Recipe!

For this recipe I also added chopped pecans to the top after frosting the cake. I think you could also add chopped pecans to the batter before baking the cake. I suppose it depends on how much you love pecans!

Pumpkin Pecan Cake (Low Carb, Sugar Free, THM-S) #trimhealthymama #thm #pumpkin #pumpkincake #pecan #sugarfree #lowcarb #glutenfree #mymontanakitchen

I added cinnamon to my cream cheese frosting, but one of my readers mentioned using maple extract in the frosting in place of the cinnamon. That sounds AMAZING! I will leave my recipe as it is, since that is how I tested it, but you can be sure I WILL try it with the maple flavoring!

You'll also want to try this Keto Pumpkin Coffee Cake - it has a decadent cheesecake layer and is topped with a delicious streusel topping!

So, what do you need for this Pumpkin Pecan Cake?

For the Cake:

¾ Cups Baking Blend
¾ Cups Xylitol (or the equivalent of your favorite sweetener)
½ Teaspoon Baking Soda
1 ½ Teaspoon Baking Powder
¼ Teaspoon Mineral Salt
¼ Cup Melted Coconut Oil (I use refined coconut oil so there is no coconut flavor.)
1 Teaspoon Vanilla
2 Eggs
¼ Cup Pumpkin Puree
1 Teaspoon Pumpkin Pie Spice

For the Frosting:

1 8 Ounce Cream Cheese, Softened
3 Tablespoons Gentle Sweet
3 Tablespoons Heavy Whipping Cream
¼ Teaspoon Cinnamon
½ Cup Chopped Pecans to sprinkle on top

Pumpkin Pecan Cake (Low Carb, Sugar Free, THM-S) #trimhealthymama #thm #pumpkin #pumpkincake #pecan #sugarfree #lowcarb #glutenfree #mymontanakitchen
Pumpkin Pecan Cake (Low Carb, Sugar Free, THM-S) #trimhealthymama #thm #pumpkin #pumpkincake #pecan #sugarfree #lowcarb #glutenfree #mymontanakitchen

Pumpkin Pecan Cake

Pumpkin Pecan Cake - a lightly crumbed cake filled with the flavors of fall and topped with toasty pecans and a cinnamon cream cheese frosting.
5 from 4 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 27 minutes minutes
Total Time: 37 minutes minutes
Servings: 9 Servings
Calories: 286kcal
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Ingredients

For the Cake:

  • ¾ Cups Trim Healthy Mama Baking Blend
  • ¾ Cups Xylitol or the equivalent of your favorite sweetener
  • ½ Teaspoon Baking Soda
  • 1 ½ Teaspoon Baking Powder
  • ¼ Teaspoon Mineral Salt
  • ¼ Cup Melted Coconut Oil I use refined coconut oil so there is no coconut flavor.
  • 1 Teaspoon Vanilla
  • 2 Eggs
  • ¼ Cup Pumpkin Puree
  • 1 Teaspoon Pumpkin Pie Spice

For the Frosting:

  • 1 8 Ounce Cream Cheese Softened
  • 3 Tablespoons Gentle Sweet
  • 3 Tablespoons Heavy Whipping Cream
  • ¼ Teaspoon Cinnamon
  • ½ Cup Chopped Pecans to sprinkle on top
Get Recipe Ingredients

Instructions

  • Preheat oven to 350.
  • In a medium mixing bowl, mix together all the dry ingredients.
  • Add remaining ingredients and mix well.
  • Pour into a greased 8x8 pan.
  • Bake for 25-27 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow cake to cool completely.

For the Frosting:

  • Beat softened cream cheese, Gentle Sweet, Cinnamon, and Heavy Whipping Cream for 1-2 minutes, or until frosting begins to stiffen.
  • Spread frosting onto cooled cake.
  • Top with pecans.
  • Cut into 9 servings.

Notes

If you do not have the THM Baking Blend, you can use ¼ cup each of almond flour, coconut flour, and flax meal. Please note that this will alter the nutritional information.

Nutrition

Serving: 1Piece | Calories: 286kcal | Carbohydrates: 8g | Protein: 6g | Fat: 23g | Fiber: 4g

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Nutrition Facts
 
Amount Per Serving
Calories  286
% Daily Value
Total Fat 23g
35%
Saturated Fat 13g
64%
Trans Fat 0g
Cholesterol 79mg
26%
Sodium 241mg
10%
Total Carbohydrates 8g
8%
Dietary Fiber 4g
18%
Sugars 2g
Protein 6g
 
Vitamin A 19%
Vitamin C undefined%
Calcium 4%
Iron undefined%


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    Recipe Rating




  1. Julie

    October 12, 2017 at 8:27 am

    Hi Sarah, I doubled the recipe and put it in a 9X13 cooking for about 25 mins in my convection oven. I lowered the temperature about half way through as I thought it might be catching. I baked in a glass pan and while it smells soooo goooood I was disappointed that it didn't really "rise". I know that alternative flours don't really rise the same way as flours with gluten, but I'm not sure I could honestly get 18 servings out of this.It looks so thin. Did I do something wrong, or do I just need to adjust my expectations.? Still happy to eat it though....so very happy:D
    Thanks for all your hard work developing recipes for us mamas..

    Reply
    • Sarah Hardy

      October 12, 2017 at 2:15 pm

      Hi Julie! I tried doubling it and baking it in a 9x13, and I experienced the same thing. I think it is best kept to a smaller size pan. 🙂

      Reply
      • Diana

        September 22, 2020 at 8:37 am

        5 stars
        This is the ABSOLUTE BEST cake I've made EVER!!! The hardest thing is to limit myself to one piece!!!

        Reply
  2. Amy

    October 12, 2017 at 3:14 pm

    I have stevia extract. How much would I use in this recipe please?

    Reply
    • Sarah Hardy

      October 14, 2017 at 11:52 am

      I would not advise using only stevia extract, as the sweetener adds some bulk to the recipe.

      Reply
  3. Elaine

    October 16, 2017 at 11:48 am

    Pumpkin cakes are my favorite types of cakes. I have made so many of them but I can say 100% that your recipe is fantastic! Awesome work and great website!

    Reply
    • Sarah Hardy

      October 16, 2017 at 10:32 pm

      Thank you!

      Reply
  4. Jenni LeBaron

    October 21, 2017 at 9:06 am

    This cake looks incredibly moist and flavorful! I love a good pumpkin cake!

    Reply
  5. Amelia

    December 17, 2017 at 7:24 am

    Is it really only 1/4 cup of pumpkin puree? I just made this and my batter was so dry that I had to dump it into the baking dish and press it down to even it out; I honestly think I could have just rolled it into balls and made cookies instead of trying to make it into a cake! I followed the directions exactly except I used all egg whites (6 Tbsp) instead of whole eggs because I can't eat the yolks. My finished cake is barely even 1" thick.

    Reply
    • Sarah Hardy

      December 18, 2017 at 8:30 am

      It is a very thick batter - the baking blend thickens the batter quite a bit. And yes, there is only 1/4 cup pumpkin. I have found that using much more than that caused the cake to be too dense and wet. As for the thickness, I would imagine that has to do with using egg whites versus whole eggs. In the future, I would suggest whipping the egg whites to help give more rise. 🙂

      Reply
      • Amelia

        December 22, 2017 at 12:39 pm

        Thanks for the suggestion to whip the egg whites! I'll give that a try next time 🙂

        Reply
  6. Debbie Hamilton

    August 18, 2018 at 9:56 pm

    5 stars
    Every time I make your recipes, they come out perfect! I cooked them as cupcakes and made 9 perfect portions. My teenage daughter does not like cream cheese iceing, so I decided to put the pecans on top and sprinkle them with a little on plan sugar and cinammon. They have a similar taste to the buttermilk spice muffins from Mimi’s Cafe here in California. AMAZING and her favorite! Well done yet again Sarah!

    Reply
  7. Michelle

    September 14, 2021 at 10:14 pm

    Hi Sarah. Can I use Gentle Sweet instead of Xylitol for the sweetner?

    Reply
    • Sarah Hardy

      September 15, 2021 at 12:37 pm

      Definitely! You may not need quite as much Gentle Sweet since it is sweeter than plain xylitol.

      Reply
  8. Traci

    August 24, 2022 at 3:37 pm

    5 stars
    This is one of the best Trim Healthy Mama desserts I’ve ever had! I used 2/3 of a cup of gentle sweet +2 doinks of Stevia n the cake instead of xylitol. I also added 1.5 teaspoons of maple extract to the frosting. It’s absolutely perfect! Thank you.

    Reply
  9. Julia

    October 07, 2024 at 10:34 pm

    5 stars
    I made this cake yesterday. I wasn’t too sure about it. I thought I over baked it, it was a little dry and I only had enough cream cheese to make half the frosting. It sat overnight and all day in the fridge and wow! This is moist and so delicious! I’m impressed. I can’t wait to try more if your recipes! Thank you!!

    Reply
    • Sarah Hardy

      October 09, 2024 at 11:56 am

      Wonderful! I'm so glad you liked it!

      Reply

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